Sauté—Dry-Heat Cooking with Fat
Lecture no. 4 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Taught by Professor Bill Briwa | 39 min | Categories: The Great Courses Plus Online Food & Wine Courses
Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sautéed foods. As you explore the ins and outs of sautéing, you learn how to make a delicious (and simple) dish: Chicken Marsala.